Crux 14727 - Page 17

15
Sous Vide Temperature and Time Chart
Tender 104°F / 40°C
Tender and Flaky 122°F / 50°C
Well Done 140°F / 60°C
25min 1hr
MIN MAX
40min
25min 1hr40min
25min 1hr40min
FISH
Soft Boiled 158°F / 70°C
Hard Boiled 170°F / 76°C
Poached 158°F / 70°C
45min 1hr
MIN MAX
50min
45min 1hr50min
45min 1hr50min
EGGS
Seasoning Suggestions: Lemon Slices, Dill, Lemon Thyme